You can have this slice warm with dinner, or even cold for breakfast. Packed with protein and veges, it will keep you full for hours.
Cut 2 x medium chorizo lengthways, then slice into 1cm angle chunks
Pan fry on med/low until they get a bit of colour and some of the oil comes out, allow to cool slightly
In a bowl, mix the following:
~ 1/4 head of cauliflower, sliced and diced as finely as you can by hand
~ 1 med/large courgette, grated
~ handful of mint and flat leaf parsley, chopped
~ salt and pepper
~ pinch of sweet or smoked paprika
~ the pan fried chorizo and oil from the pan (extra flavour!)
~ 4-5 eggs (start with 4 and see if the consistency is alright)
~ 2 tbsp coconut flour
If the mixture is too dry, add the 5th egg, but if it feels too wet (like an omelette) then add another tbsp coconut flour.
Bake at 175 for 30 minutes (should feel solid when you take it out of the oven)
Serve warm or cold.
Categories: Dinner, Healthy, Recipes
Tags: cauliflower, chorizo, coconut flour, courgette, easy dinner, eggs, leftovers, paleo, slice, zucchini
Feb detox starts today so last night I made sure the fridge was clear of any banned items – including 2 chorizo!
Chorizo & Potato Frittata
~ 3 medium sized potatoes (about 100g each), peeled, cubed into 3cm chunks and par boiled
~ 2 chorizo, halved lengthways and then sliced
~ 7 eggs
~ 1/4 cup milk
~ dash cream
~ handful flat leaf parsley, chopped
~ salt and pepper
~ 1/2 large red capsicum, sliced
After draining the par boiled potatoes, add them to a heated pan along with the chorizo and cook for 5 minutes, until the chorizo is sizzling
Beat the eggs, milk, cream, parsley, salt and pepper in a jug/bowl and add to the pan
Reduce the heat to low and sprinkle the capsicum on the top
Cover the pan and cook for around 12 minutes until set
Heat the grill and place pan under the grill for about 5 minutes, until golden and crispy
Allow to cool before slicing – serve with salad or veges.
Blanch a large handful of green beans (trimmed) in a pot of boiling water for 1-2 mins (no longer or they will go soggy)
Drain and place in a serving bowl
Combine the following in a jug/bowl and spoon over the top of the hot beans:
~ 1 tsp dijon mustard
~ 3 tsp white wine vinegar
~ 3 tbsp olive oil
Top with toasted flaked almonds